This raspberry and cherry sour has won several awards for pro-brewer-in-planning Geoff Coleman, including Best of Show at the 2015 Colorado State Fair and a Gold Medal at the 2016 Big Beers Festival.
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 78%
8.5 lb (3.9 kg) 2-row pale malt
3 lb (1.4 kg) flaked wheat
HOPS & ADDITIONS SCHEDULE
0.5 oz (14 g) Hallertauer Hersbrucker at 60 minutes
6 oz (170 g) maltodextrin at 15 minutes
1 tsp yeast nutrient at 15 minutes
3.1 lb (1.4 kg) cherry puree after 12 months in secondary
3.1 lb (1.4 kg) raspberry puree after 12 months in secondary
1 package Wyeast American Ale #1056
1 package Wyeast Belgian Lambic Blend #3278
Bottle dregs from commercial sour bottles (unpasteurized/unfiltered)
Champagne yeast for bottling
Make a yeast starter with the Wyeast American Ale strain at least 1 day prior to pitching.
Do a single infusion mash for 60 minutes at 155°F (68°C). Boil for 60 minutes following the schedule for hops and additions.
Pitch the yeast, lambic blend, and dregs at 65°F (18°C) and ramp up to 68°F (20°C) over 2 to 3 days. Bring the temperature up to the low 70s Fahrenheit (low 20s Celsius) to complete primary fermentation.
After 4 to 6 weeks in primary, rack to secondary, adding more bottle dregs, and age for 12 months.
After 12 months, rack onto the fruit puree and let age for another 4 months or to taste.
Bottle with rehydrated Champagne yeast or another dry yeast.
Leave head space or use blow off tube for additional fermentation from the fruit.
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